160 minutes
Buttery shortbread cookies with the rich flavor of toasted pecans and a hint of sweetness.
Pecans, Toasted, toasted
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Light brown sugar, packed
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Confectioners’ Sugar
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0 oz
Unsalted Butter, chilled, cut into ½-inch pieces
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each
1. Reserve Pecan Halves
Reserve 32 pecan halves to ensure each cookie has a uniform and decorative topping.
2. Process Pecans and Sugars
Place the remaining pecans, light brown sugar, and confectioners’ sugar into a food processor and process them together for about 20 seconds until finely ground.
3. Add Flour and Salt
Add the all-purpose flour and salt into the food processor and continue to process for another 10 seconds to combine.
4. Add Butter
Add the chilled butter pieces to the mixture in the food processor and process for about 20 seconds. The mixture should come together and resemble damp sand.
5. Add Egg Yolk
Add the egg yolk and process again for another 20 seconds until the dough forms.
6. Knead and Divide Dough
Turn the dough out onto a clean surface and knead it briefly to ensure an even texture. Divide the dough in half and roll each piece into a log approximately 6 inches long and 2 inches thick.
7. Wrap and Chill Dough
Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours to firm up.
8. Preheat Oven
Preheat your oven to 325 degrees and adjust the racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper.
9. Slice Dough
Remove the dough from the refrigerator and slice each log into ⅜-inch rounds, rotating the log as you slice to maintain their shape. Place the rounds about 1 inch apart on the prepared baking sheets.
10. Add Pecan Halves
Gently press a reserved pecan half into the center of each cookie round.
11. Bake Cookies
Bake the cookies for 20 to 25 minutes, switching and rotating the baking sheets halfway through to ensure even baking. The cookies are done when their edges turn a beautiful golden brown.
12. Cool Cookies
Allow the cookies to cool on the baking sheets for about 3 minutes before transferring them to a wire rack to cool completely.
Dip half of each cooled shortbread cookie into melted dark, milk, or white chocolate. Alternatively, you can drizzle the chocolate over the cookies for an artistic touch. Chocolate and pecans are a classic pair.
After baking, drizzle the shortbread with a bit of homemade or store-bought salted caramel. The salty-sweet combination is irresistible and elevates the pecan flavor.
Incorporate the zest of an orange, lemon, or lime into the dough. This will give your shortbread a refreshing, citrusy note that pairs wonderfully with the nuttiness of the pecans. Be sure to cream the zest with the sugar and butter for maximum flavor infusion.
Rather than using regular butter, brown the butter first until it has a nutty aroma, then cool it slightly before creaming it with the sugar. Brown butter adds a rich, caramel-like flavor to the shortbread.
Use a high-quality vanilla bean paste or scrape the seeds of a vanilla pod into your dough instead of using vanilla extract. This will give your shortbread a more intense and pure vanilla flavor.
Toast pecans in a single layer on a dry skillet or in the oven, stirring frequently to prevent burning and bring out their flavor.
Use a kitchen scale for flour and sugar to ensure accuracy and prevent texture issues in the shortbread.
Use high-quality unsalted butter, preferably European-style with a higher fat content, for a more tender shortbread.
Refrigerate the dough for at least 30 minutes to firm up the butter, making it easier to handle and preventing spreading during baking.
Ensure butter is at room temperature for even mixing, which aids in achieving a uniform texture.
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